Description
This roasted tomato salsa is a smoky, spicy, and richly flavored dip made with charred tomatoes, onions, and jalapeños, perfect for chips or topping your favorite Mexican dishes.
Ingredients
- 6 ripe plum tomatoes (about 1½ lbs)
- 1 medium yellow onion, peeled and quartered
- 3 cloves garlic, unpeeled
- 2 jalapeño peppers, stems removed
- 1 tablespoon vegetable oil
- ¾ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground cumin
- ½ cup loosely packed fresh cilantro leaves
- 1½ tablespoons fresh lime juice, from about 1 lime
Instructions
- Preheat the broiler with the oven rack about 4 inches from the heating element. Line a baking sheet with aluminum foil.
- Place the tomatoes, onion, garlic, and jalapeños on the prepared baking sheet. Broil for about 10 minutes, turning once or twice, until the vegetables are charred in spots and softened.
- When cool enough to handle, peel the garlic.
- Transfer the roasted vegetables and any accumulated juices into a food processor or blender. Add the oil, salt, sugar, cumin, cilantro, and lime juice. Pulse until mostly smooth but still slightly chunky.
- Taste and adjust seasoning, adding more salt or lime juice as needed. Serve warm, at room temperature, or chilled.
Notes
- Salsa can be stored in an airtight container in the refrigerator for up to 1 week.
- Adjust the spice level by using fewer jalapeños or removing the seeds before blending.
- For a smoky twist, roast the vegetables on an outdoor grill instead of the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2g
- Sodium: 115mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
